This might be my new favorite summer dressing! It's tangy and so very fresh...makes my heart happy. I think it might even be good as a marinade...but I'll check into that on another day. Use this to dress the Southwestern Chopped Salad. Ahhh-mazing! Now, I will say that I like bolder, stronger flavors so if you think some of this might be too much for you, just cut back a little bit on the lime juice and zest and pepper.
1 cup loosely packed cilantro, roughly chopped
1/2 cup plain Greek yogurt
The zest and juice of 1 lime
1-2 garlic cloves, crushed
1 jalapeno with half of the ribs and seeds removed, roughly chopped
1 1/2 tsp. white vinegar
1/4-1/2 tsp. salt
1/4-1/2 cup olive oil
Add all ingredients, except olive oil, to a blender or food processor. Process until all of the ingredients are finely chopped. While the processor is on, stream in 1/4-1/2 cup of olive oil. Taste and adjust seasonings to your liking. Transfer to an air tight container and chill until ready to use. Makes approximately 3/4 cup of dressing.
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